mercoledì 3 dicembre 2014

Gnocchi arcobaleno, the recipe

We prepared these funny, delicious gnocchi at the gluten free lesson with the kids.
Here is the recipe:

1 kg of potatoes (white if possible), 2 eggs, 200 gr of gluten free flour, 50 gr of bitter cocoa powder, a spoon of tomato paste, a spoon of mixed spinach, a pinch of salt.
If you find: 1 kg of purple potatoes ( vitelotte), 2 eggs, 200 gr of flour, a pinch of flour. (I was given these strange but delicious purple potatoes from Azzurra, that is a passionate resercher into this world and has several types of funny potatoes growing in her fields! )

Cook the potatoes with their skin, mash them and leave them cool a bit, than add one of the colours if you like, the eggs, a pinch of salt, the flour and knead untill smooth. Prepare a big roll helping with a bit of flour if it sticks. Cut small pices a time and roll with a little bit of flour, than cut into small cubes.
When ready, cook in aboundant boiling salted water and drain when they rise on the top.

In a pan I put extra vergin olive oil, sage, salt and pepper and quickly sautèd with the gnocchi. Buon appetito!